125 g (4½ oz) margarine
125 g (4½ oz) sugar
1 tsp vanilla sugar
1 tbsp rum essence
1 pinch salt
8 egg yolks
300 g (10½ oz) ground hazelnuts
50 g (2 oz) chopped hazelnuts
1 tsp baking powder
8 egg whites
For the mixture
Use the whisk attachment on a hand mixer at
high speed or a food processor to cream the margarine, then gradually add
the sugar, vanilla sugar, rum essence and a pinch of salt. Continue to beat
until mixture is light and fluffy. Add the egg yolks as you beat (one every
30 seconds or so). Combine the Ground and chopped hazelnuts and the baking
powder and then beat them at medium speed in three separate portions into
the creamed fat.
Whisk the egg whites until stiff and fold
them into the mixture. Line the base and sides of a 26 cm (10 inch)
springform tin with non-stick baking paper. Grease the paper on the base.
Transfer the mixture to the tin.